715 — Restaurant in Los Angeles

Omakase is already quite the show, but lemme tell you - the chef himself is a show! It’s quite refreshing that he is very young, handsome, and fit. Pretty impressive that he achieved a consistent Michelin star so young! Compared to other omakase, he is more quiet and is focused on perfecting the process. We noticed that he really paid attention to the details such as leaving to close the door when the dishwasher was on, going back to the kitchen when he noticed something was missing, and quietly coaching his staff during service. Did I mention that he’s young and cute?

Food: The course started off with a really nice warm welcome of peanut tofu with crispy sweet tempera shrimp. It was the most memorable part of the course to me. It made me really excited for what’s next to come. I loved his rice and really felt like it complimented each fish. In particular, I really felt like the rice texture and portion made his tuna stand out. I thought it was really interesting and unique that he chose to showcase chutoro first and then Akami, and then otoro. I also liked how we braised the eel and gave a hefty portion of it. IMO his marinated items and some of the sauce leaned more towards the salty side which overpowered the fish a bit. I also liked how the monkfish liver was more of a side dish here. And they had the freshest ikura I’ve ever had.

Drinks: They had a decent selection. Wine is only full or half bottles. When we asked one of the servers which wine would be best, she didn’t seem to be very knowledgeable.

Service/Atmosphere: I thought the service was underwhelming compared to the number of servers working behind the bar compared to a seating of 8 guests. They were active about pouring wine and tea, but not when it came to wiping our plates (lol I had a piece of rice stuck to my tomago). Perhaps I’m a little too harsh here but I feel like most Michelin star places have more impressive service. But I did ask for a second piece of dessert which they happily agreed to! It was only an extra charge of $7, so worth!!! The bar is also quite small. I think it’s hard to have personal conversations here as you are kinda close to the next guests. Lastly, for some of the dishes, it was the servers who explained the dish and it didn’t appear that they were very knowledgeable about it when we asked questions.

I would come here again for the food!!! It good enough that I would overlook some of the...

Will not come back again! If you spend $500 like $50, sure, come back anytime when you want. If you take this restaurant for your special occasion, this is not your choice. There are thousands of choices better than this. This place is overpriced overpriced overpriced…… If you’re sensitive to allergies, that’s something you may experience when you walk in…their incense make me want to sneeze Their sake is way overpriced and basically they’re asking how much money you want to pay for your sake and they’ll choose one for you:) They’ll teach you where to put your chopsticks lol…. This is the funniest thing I’ve ever seen. I can’t put my chopsticks by my plate and they have to be remained inside my plate… I mean that’s a personal choice and I don’t want to be taught where to put my chopstick… The fish is fresh and the food is good, but similar as what you can get in a good hand roll bar or good sushi restaurant. The only difference is they serve it piece by piece The group sit next to us get extra hand roll and some special sushi… and no one ask us and the other group if we’re still hungry and want hand roll before dessert… the only thing I can tell is that group ordered a lot more alcohol than us The dessert is not even a normal bakery level

I’m not questioning the chef’s cooking skill and their fish quality. But for an omakase experience at one Michelin star, they’re...

What sets 715 apart from other high end sushi places is the perfect balance of cooked/non-sushi items vs. nigiri. This is probably the best omakase restaurant in LA at this price point and one of the most generous in terms of the number of items you get.

I was almost hesitant to post this review given how inevitably difficult it will be to score a reservation as word gets out. Chef Seigo said the menu changes every day so I guess I’ll have to be back as soon as possible!

Loved the ambiance in here, and the staff were incredibly friendly and considerate.

As of November 2022, they don’t have their alcohol license yet so you can bring your own bottle for no corkage fee. There’s a paid parking lot right across the street or street parking in the area (if...